Saturday, February 05, 2011

Explore delightful formulations of the fruit of the cacao tree, from bean-to-bar applications you know to the cutting edge of cacao-distillates-in-a-bottle.

Discover with us Pacari Chocolate, a premium single-origin, organic chocolate made from the finest beans in Ecuador; greet palate intoxicator Daniel Sklaar from Fine & Raw, making raw chocolate in small batches with the finest quality cacao beans, rich in antioxidants; and meet Daniel Preston from Cacao Prieto, the NY transplant descended from generations of Spanish distillers living in the Dominican Republic.